If you have any ounce of Sicilian in you there’s a good chance your Nonna made you cauliflower spaghetti in your lifetime. I personally had never had it until a few years ago. My husband’s family made it regularly and I couldn’t get over how simple this was to make. If your child does not eat vegetables, try this recipe. My kids don’t know they are eating cauliflower because I chop it up so small that it blends in with all the parmesan cheese. You’re welcome.
8 cups water
1/2 tbsp kosher salt
1/8 tsp garlic powder
1/8 tsp onion powder
1 head cauliflower, chopped into small pieces
12 oz. thin spaghetti
1/2 cup FRESHLY grated parmesan (must be fresh)
1 tbsp butter or olive oil
Fill a large pot with 8 cups of water and add salt, garlic powder, and onion powder.
Bring to a boil then add cauliflower. Cook until desired tenderness. Using a slotted spoon, remove the cauliflower and set in a bowl.
Add the pasta to the same pot the cauliflower was boiled in and boil for about 9 minutes or until al dente.
(The pasta will soak up all of the cauliflower water. If you like it less soupy you can remove some liquid. )
Add the cauliflower back to the pot with butter/olive oil, and fresh parmesan. Give it a toss. It’s ready to eat!